We like to make biscuits around here. I grew up making biscuits with my mother and on occasion with my grandmother who never measured a single ingredient. She went by the way the dough looked and felt between her fingertips. That's the way to make biscuits. The art of making biscuits may take some practice but the results are worth it! The following recipe is one of a few I have created. This one is a spin-off of a recipe in my cookbook using sorghum flour in place of the brown rice flour with a few other minor changes.
Tips for making Gluten-Free Biscuits:
- Be sure your butter, palm shortening, or coconut oil is cold!
- Real butter gives the best flavor and texture and is what I used in the gluten-free biscuits pictured here. Be sure to use organic butter! :)
- I always make sure the milk I am using has been chilled for at least 2-3 hours.
- Handle the dough as little as possible! Even though there is no gluten in the dough to over-develop, working with the dough too much causes it to become dense.
- If your kitchen is too hot and your fat begins to melt as you work it into the flour, place the whole bowl into the fridge to chill and reconvene when the fat has chilled.
- Instead of cutting the dough into circles, simply form dough into a rectangle and cut into 16 squares with a large knife. This creates much less handling of the dough.
Whole Grain Gluten-Free Biscuits
We love to make these with any meal. It gives us a special excuse to open a new jar of last season's honey blueberry jam! I made so many varieties of sugar-free jam last summer with all of that fruit we picked! These biscuits are best served fresh out of the oven, enjoy!
1 1/2 cups sorghum flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon sea salt (use 1/2 teaspoon if using salted butter)
1/2 cup butter, coconut oil, or palm shortening
1 cup milk (I use unsweetened hemp milk)
Preheat oven to 425 degrees.
Place the flours, baking powder, xanthan gum, and salt into a large bowl. Whisk together.
Add the fat and cut in with a pastry cutter or your hands until small pea-sized crumbs form. Add milk and gently but quickly stir together with a fork. Form dough into a ball (gently) and place onto a lightly floured cutting board. Pat with your hands into a rectangle about 1 1/4 inches thick. Cut with a large knife into 16 squares.
Place biscuits onto an ungreased cookie sheet. Bake for 10 to 15 minutes. Sometimes I will pull one out at about 10 minutes and open it up to test for doneness. Serve with jam! Source: www.NourishingMeals.com.
More Gluten-Free, Egg-Free Baking Recipes: